Weeknight Chicken Cacciatore
From fewls 8 years agoIngredients
- 4 (6-8 oz) boneless skinless chicken breasts trimmed and halved crosswise shopping list
- Salt and pepper shopping list
- 3 T olive oil shopping list
- 1 lb Portobello mushrooms caps, gills removed, halved and sliced thin shopping list
- 1 lb onions halved and sliced thin shopping list
- 1 red bell pepper stemmed seeded and chopped shopping list
- 6 garlic cloves minced shopping list
- 2 T tomato paste shopping list
- 2 tsps minced fresh rosemary shopping list
- ¼ tsp red pepper flakes shopping list
- ½ cup dry red wine shopping list
- 1 14.5 oz can diced tomatoes shopping list
- ¾ cup low sodium chicken broth shopping list
How to make it
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 T oil in 12 in skillet over medium high heat until just smoking. Add chicken and cook until brown, transfer to plate.
- Heat 1 T oil in now empty skillet over medium high heat until shimmering. Add mushrooms and ½ tsp salt and cook until well browned 5-7 minutes. Transfer to plate with chicken.
- Heat remaining oil in now empty skillet over medium high heat until shimmering.
- Add onions, bell pepper and ½ tsp salt and cook until beginning to brown, 5-7 minutes,
- Stir in garlic, tomato paste, rosemary and pepper flakes; cook until fragrant about 30 seconds. Add wine and any accumulated chicken juice and simmer until reduced by half about 2 minutes,
- Add tomatoes and their juice.
- Stir in chicken broth and bring to a boil.
- Nestle chicken and mushrooms into skillet.
- Reduce heat to medium low, cover, and simmer until chicken registers 160 on meat thermometer about 10 minutes flipping chicken halfway through cooking.
- Transfer chicken to plate and tent loosely with aluminum foil and let rest for 5 minutes.
- Continue to simmer sauce until slightly thickened, 3-5 minutes longer. Season with salt and pepper to taste.
- Spoon sauce over the chicken, and Serve with Romano cheese on the side.
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